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1 7 8 Vol. 7 No Journal of Food Safety and Quality Aug., 2016 林叶新 1, 林润国 (1., ; 2, ) 2* 摘要 :,, HACCP,,, 关键词 : ; ; ; ; Research progress on the quality and safety management of rice noodles-a kind of traditional food in Southern China LIN Ye-Xin 1, LIN Run-Guo 2* (1. Nanning College for Vocational Technology, Nanning , China; 2. Guangxi Chemical Industry Research Academy, Nanning , China) ABSTRACT: In this paper, the quality and safety management of the rice noodles which is regarded as a kind of traditional food in Southern China, especially the fresh wet rice was analyzed. Sampling results of regulators showed that the rice noodles industry had a lot of quality and safety problems, including microbial levels, abuse of food additives, chemicals illegally added, heavy metals exceeded standard, and so on. It is suggested that relevant departments should strengthen the quality control, supervision and management of the rice noodles industry. Rice production enterprise should adopt the hazard analysis and critical control point (HACCP) method for the whole rice production process, and manage the critical control points including the raw material acceptance, soaking, cooking, packaging, metal detection, sterilization, so as to improve the quality of rice noodle and ensure the edible safety of rice. At present, the national standard and industry standard formulation of rice noodles work could not meet the needs of the development of rice industry, and local standards and the quality and safety management and production license on the fresh wet rice noodles in Guangxi province had good work performance, but lack of management on 基金项目 : (KY2016YB633) Fund: Supported by Middle-Aged and Young Teachers in Colleges and Universities in Guangxi Basic Ability Promotion Project (KY2016YB633) * 通讯作者 :,. linrunguo@163.com. *Corresponding author: LIN Run-Guo, Professor Senior Engineers, Guangxi Chemical Industry Research Academy, Nanning , China. linrunguo@163.com

2 raw squeezing rice noodles. Therefore, the production processing and the cooking process, and the quality and standardization management of this special foods in Guanxi province were proposed. KEY WORDS: fresh wet rice noodle; quality and safety management; hazard analysis and critical control point; standardized management; raw squeezing rice noodles 1 引言 2300,,,,, ( ) ( ) ( ),,,,,,, 2 米粉行业质量安全状况及存在的问题 2.1 广西米粉行业质量安全状况质量技术监督部门对米粉产品质量监督抽检结果, 20 [1] 6, [2], 2014,, [3], ,, [4], , 27.2%, [5] 2009, %, [6] % 51.57% 37.26% 52.15% 31.61% 11.64%, 2012, ,181, 84, 68.3%,, [7] 卫生部门对米粉产品抽检结果, [8] 2003~ , 269, 249 ; , 87.73% 2004~2008 [9], 76.44% 82.91% 84.79% 88.18% 88.39%,, ~2005 [10], 83.80%, 98.78% 46.15% 0, %, [11] [12], , 47.66%, 12.50% [13] , 11 55, 18.45%, 36.84% [14] , 101, 14.87%,, [15], 182, 79.67%, [16] 2010~ l, 46 5, 10.43%,

3 8, : % [17] 2011~ , 76.97% 41 12, 29.27%, 2.2 其他省市米粉行业质量安全状况, [18] [19] 30,,, 90% [20] 2011,, 5~9, 11 ~ 2 [21] 2010, ,, 11.33% [22] 9 180, 20% 60% 20% 2.3 米粉中食品添加剂超标及非法添加违禁化学物质,, 2002, [23] 5 106,, 61 ( 0.011~2.859 mg/kg), 57.55% [8] 2003~ [11] 279, [7] [24],, 86 46, 53.49%,, 2003 [25] 3, , 31.3% [26], , 59.0%;, g/kg, [27],, 94, 19.1% 26.6% 52.1% 17.0%, 1.06% 10.6% 7.45% 5.32%,, 2.4 应加强对米粉行业特别是鲜湿米粉的监管 , , 96.8%, [28], , 12.50%, 36.84%,,,,,,,,,,,,,,,,, 3 米粉生产过程中危害分析和关键控制点管理体系的应用,, (hazard analysis and critical control point, HACCP), [29] 2 8,,

4 ;, [20] 30,, 90%,, [30] HACCP,,, [31] HACCP,, [32], [33] HACCP, ( ), 4, [34] HACCP, ; [35], 4, [36] [37], (good manufacturing practice, GMP), GMP, GMP (sanitation standard operation procedure, SSOP) HACCP, GMP [36], HACCP,,, [39],,, HACCP, HACCP, HACCP, ISO22000,, 4 米粉质量及标准化管理工作进展 4.1 米粉标准研究工作进展 [40], [29], 20 80,,,, [41], NY GB , [42], 3, [43],,, 3 [44], [45],,,,,,,

5 8, : 广西米粉标准化管理工作进展,, 2000, [46] [47] [48] 2006 [1], DB 45/ [49] 2007 DB 45/ [50], ; ; ; 2009 DB45/T [51],, 2015 [52] [53] ; ; ; ;, 4.2 鲜湿米粉质量及生产许可管理工作进展,,, ;,, 2007 DB 45/319 [49],, [54],,,,, 3, 2016 [55],,, 5 生榨米粉加工与烹调工艺的质量标准化管理,,,,,, ( ) DB 45/ ( ), 2007,,,,,,, ;,, 6 结论,, HACCP,,,,,,,,,

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8 [49] DB 45/ [S]. Guangxi zhuang autonomous region local standards DB 45/ Quality and safety requirement for rice noodles [S] [50] DB 45/ [S]. Guangxi zhuang autonomous region local standards DB 45/ Quality and safety requirement for fresh rice noodles [S]. [51] DB45/T [S]. Guangxi zhuang autonomous region local standards DB 45/ Dried rice noodles [S]. [52] DBS45/ [S]. Guangxi zhuang autonomous region local standards DBS45/ Local food safety standards fresh rice noodles [S]. [53] DBS45/ [S]. Guangxi zhuang autonomous region local standards DBS45/ Local food safety standards Dried rice noodles [S]. [54],. [J]., 2007, (12): Liu K, Yu M. Rice noodles certification system guangxi experience enlightenment [J]. Sci Decision,. 2007, (12): [55] [J]. : (A), 2016, (5): 7. Hunan rice noodles will be unified production standards [J]. Invent Innov: compreh(a), 2016, (5): 7. 作者简介 ( 责任编辑 : 姚菲 ) 林叶新, 博士, 讲师, 主要研究方向为天然产物开发食品质量安全等 starelin@163.com 林润国, 教授级高工, 主要研究方向为质量管理标准化及化学计量学等 linrunguo@163.com

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<4D6963726F736F667420576F7264202D203631372D3632312032303133303430333030312DBACEC0F25FD0A3B6D4B8E55F2DB6FED0A32D2D2DC8A5B5F4CDBCD6D0B5C4BBD8B3B5B7FBBAC52E646F63> 第 4 卷第 2 期食品安全质量检测学报 Vol. 4 No. 2 2013 年 4 月 Journal of Food Safety and Quality Apr., 2013 何莉 *, 姜笑寒 ( 广东省食品药品职业技术学校, 广州 510663) 摘要 : 本文通过科学地运用 html5+jsp+sql 技术, 建